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🍽️ Creamy Celery Soup with Blue Cheese

393 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 450 g celeriac
• 150 g floury potatoes
• 2 tbsp butter
• 100 ml dry white wine
• 800 ml vegetable broth
• salt
• pepper
• 150 g blue cheese
• 30 g walnut kernels
• 4 sprigs of parsley
• 125 ml whipping cream
• nutmeg (freshly grated)
• 1 tsp lemon juice

Instructions

1. 1. Peel the onion, celery, and potatoes.
2. 2. Wash the vegetables thoroughly.
3. 3. Cut everything into small cubes.
4. 4. Melt the butter in a pot.
5. 5. Sauté the onions in it until they are soft and translucent.
6. 6. Add the vegetable cubes.
7. 7. Sauté the vegetables briefly.
8. 8. Deglaze the pot with the wine.
9. 9. Pour in the broth.
10. 10. Season with salt and pepper.
11. 11. Let the soup simmer gently over medium heat for about 20 minutes.
12. 12. Check if the vegetables are soft.
13. 13. Cut the cheese into small cubes.
14. 14. Finely chop the walnuts.
15. 15. Rinse the parsley.
16. 16. Shake the parsley dry.
17. 17. Chop the parsley leaves coarsely.
18. 18. Add about 50 grams of the cheese to the soup.
19. 19. Add the cream to the soup.
20. 20. Blend the soup until smooth.
21. 21. Season the soup with salt.
22. 22. Season the soup with nutmeg.
23. 23. Season the soup with lemon juice.
24. 24. Divide the soup into bowls.
25. 25. Top the soup with the walnuts.
26. 26. Top the soup with the remaining cheese.
27. 27. Top the soup with the parsley.

Nutrition per serving

• kcal: 393
• Protein: 14 g · Fett/Fat: 31 g · Carbs: 11 g